Lemon Blueberry Pancakes
This recipe makes a huge stack of pancakes so I froze some with a layer of parchment paper in-between each pancake. This is great for a quick breakfast, all I have to do is pop a pancake into the toaster oven to warm. I love the addition of lemon and fresh fruit in these pancakes, it completely transforms them from regular pancakes to something you might expect to have in a restaurant.
Lemon Blueberry Pancakes Recipe
Ingredients
2 cups flour, self-rising
3 tablespoons sugar
½ teaspoon salt
2 cups whole milk
2 tablespoons lemon juice
2 eggs
3 tablespoons butter, melted + butter for griddle and serving
1 cup fresh blueberries
zest of 1 lemon
2 cups flour, self-rising
3 tablespoons sugar
½ teaspoon salt
2 cups whole milk
2 tablespoons lemon juice
2 eggs
3 tablespoons butter, melted + butter for griddle and serving
1 cup fresh blueberries
zest of 1 lemon
Method:
- Combine dry ingredients and gently whisk through to mix.
- Add lemon juice to whole milk and let stand for about five minutes to create a buttermilk substitute.
- Add eggs and melted butter to milk mixture and whisk to combine.
- Combine wet ingredients into the dry ingredients. Do not over mix. Add in blueberries and lemon zest and gently stir to combine.
- Heat griddle over medium heat. Prepare griddle with butter. Drop ¼ cup scoops of batter onto griddle. Cook about 2 minutes, until pancake has cooked on the bottom and set on top. Flip once.
- Top with a touch of butter while still piping hot.
Serve hot with your favorite maple or pancake syrup.
